submitted by Sonyador {1 Recipe}
Makes: 8 Servings
Description: This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Ingredients:
1
onion, chopped
3 cloves
garlic, minced
1 tablespoon
olive oil
2 teaspoons
chili powder
1 teaspoon
dried oregano
1 28 oz can
crushed tomatoes
1 10.5 oz can
condensed chicken broth
1 1/4 cups
water
1 cup
whole corn kernels, cooked
1 cup
white hominy or rice
1 4 oz can
chopped green chile peppers
1 15 oz can
black beans, rinsed and drained
1/4 cup
chopped fresh cilantro
2
boneless chicken breast halves, cooked and cut into bite-sized pieces
Instructions:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
Stir in chili powder, oregano, tomatoes, broth, and water.
Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
I made this tonight, delicious!!
My picky kids LOVE this soup. It is simple, filling, and can be made in double batches for freezing and reheats well.
i like it
This is a great easy and tasty meal for anyone with a family!
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Delicious Chicken Enchiladas without spacing over a hot stove. Let your Crock Pot do the bulk of the cooking for you!
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This is a very simple and basic dish to make, but came out wonderful. The chicken ended up being so juicy and the vegetables tasted great.
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